Low Sodium Cream-Filled Donuts
Indulge in the delightful satisfaction of homemade **Low Sodium Cream-Filled Donuts**, a healthier twist on the classic treat. These light and fluffy donuts are crafted with a reduced-sodium recipe that doesn't skimp on flavor. A tender dough, enriched with unsalted butter and low-sodium milk, is deep-fried to golden perfection and filled with a luscious, silky cream made from whipped heavy cream and a touch of powdered sugar. The hint of vanilla adds an irresistible aroma, while a sprinkle of powdered sugar offers a sweet, elegant finish. Perfect for a weekend baking project or special occasion, these donuts are a guilt-free way to enjoy a bakery favorite without compromising on taste. Whether you’re watching your sodium intake or just want to try your hand at making donuts at home, this recipe is sure to impress!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Sugar
- 2 teaspoons Baking powder
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 cup Low sodium milk (or almond milk)
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt substitute
- 2 cups Vegetable oil (for frying)
- 0.5 cup Powdered sugar
- 1 cup Heavy cream
- 2 tablespoons Cornstarch
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt substitute.
In a separate bowl, melt the unsalted butter and let it cool slightly. Beat in the eggs, low sodium milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth.
Roll out the dough to about 1/2 inch thickness and use a 3-inch round cutter to cut out donut shapes.
Heat the vegetable oil in a deep fryer or large pot to about 350°F (175°C).
Carefully add the donuts to the hot oil, a few at a time. Fry for 2-3 minutes on each side until golden brown.
Remove donuts from the oil and drain on paper towels.
To make the cream filling, whip the heavy cream in a bowl until soft peaks form.
In a small bowl, mix cornstarch and water until smooth; this will help thicken the cream.
Fold in the cornstarch mixture and powdered sugar into the whipped cream until well combined.
Once donuts have cooled, fill a piping bag fitted with a small round tip with the cream mixture.
Gently insert the tip into the side of each donut and fill with cream.
Optional: Dust filled donuts with a light coat of powdered sugar before serving.
Nutrition Facts
Calories |
7475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 616.8 g | 791% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 455.8 g | 166% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 160.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 571 mg | 44% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
